Autumn Vegetable Soup

• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 butternut squash, cut into 1/2 inch cubes
• 1 cup chopped pumpkin, cut into 1/2 inch cubes
• 3 parsnips, cut into 1/2 inch cubes
• 3 carrots, cut into 1/2 inch cubes
• 2 leeks, chopped (white part and 1/3 of green part)
• 1 12 cups cooked navy beans
• 8 cups vegetable stock
• 2 teaspoons chili powder
• 1 teaspoon cumin

1. Preheat oven to 400.
2. Add oil to a 13x9 inch baking dish; place dish in oven and let oil get heated.
3. Add vegetables and thyme to pan; roast, covered, for 20 minutes.
4. Stir and roast, uncovered, for another 10 minutes.
5. To a soup pot add beans, stock, roasted vegetables, and spices.
6. Simmer for 20 minutes; adjust seasoning to taste with salt and pepper.

olive oil, thyme, butternut squash, pumpkin, parsnips, carrots, leeks, beans, vegetable stock, chili powder, cumin

Taken from www.food.com/recipe/autumn-vegetable-soup-149153 (may not work)